Instructions: Is packaged in plastic bags and stored in the refrigerator section of the supermarket; it is usually crisper and less salty than the canned variety.

On rack in broiling pan broil pork chops 6 inches from heat source, turning once, until rare, 2 to 3 minutes on each side. Remove from broiler and set aside. Preheat oven to 350 deg. F. Spoon flour into a 20 x 14 inch plastic baking bag and shake to coat inside of bag; set bag in a 13 x 9 x 2 inch baking dish. In medium bowl combine sauerkraut, apples, onion, and caraway seed; spread mixture evenly in bag. In small bowl combine mustard, sugar, horseradish, salt, and pepper; spread a thin coating of mixture on both sides of each pork chop. Arrange chops in bag over sauerkraut mixture and seal bag as manufacturer directs; cut 6 slits in top of bag. Bake until chops are cooked throughout and tender, 45 to 50 minutes.

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